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Ingredients
Pound Cake
- 1 1/2 cups all-purpose flour plus more for pan
- 1/4 teaspoon fine salt
- 1/4 teaspoon baking powder
- 1 stick butter, softened plus more for pan
- 1/4 cup vegetable shortening
- 1 1/2 cups sugar
- 2 1/2 eggs
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
Lemon Whipped Cream
- 2 cups heavy whipped cream
- 12 tbsp powdered sugar
- 2 tbsp lemon juice
- 4 tsp lemon zest
- 1 1/2 cups blueberries
Ingredients
Pound Cake
Lemon Whipped Cream
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Instructions
Pound Cake
- Preheat oven to 350 degrees F. Grease and flour an 8x8 pan.
- In a small bowl combine the flour, salt, and baking powder. This is the dry mixture.
- In a stand mixer, mix the butter and shortening together.
- Add sugar, a little at a time.
- Add the flour and mix. Add half of the milk. Repeat until it ends with the flour.
- Mix in vanilla. Pour into the prepared pan and bake for 45-50 minutes. Add doneness by inserting a toothpick and it comes out clean.
Lemon Whipped Cream
- With a wire whisk attachment, whip the heavy cream, powdered sugar, lemon zest and lemon juice until it becomes stiff peak. Assemble the shooter by layering the pound cake, whipped cream and blueberries.
Recipe Notes
Adapted from : Food Network
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